Pesto Puff Pastry Flatbread

Layered, Golden, and Unhurried

There is something quietly generous about a flatbread pulled from the oven — the way it gathers everything together beneath a shatter of golden pastry and asks very little of you in return. This one begins with pesto and cream cheese spread slow and even across a sheet of puff pastry, then builds patient layers before the oven does its quiet work. It's the kind of thing you bring to a table and let people discover on their own terms. Tender, abundant, and honest about what it is.

Ingredients

• 1 sheet puff pastry dough
• 1/3 cups Alessi Pesto
• 1/3 cups softened cream cheese
• 1/3 cups shredded mozzarella
• 1/3 cups shredded cheddar
• 1/4 cups sliced Portobello mushrooms
• 1/2 cups spinach
• 1/3 cups sliced red onion
• 1/2 cups Vigo Feta Cheese, crumbled

Instructions

1. Unroll puff pastry dough onto baking sheet.
2. Spread Alessi Pesto and cream cheese evenly to cover.
3. Sprinkle mozzarella and cheddar cheese, then place mushrooms, spinach, and onion on top.
4. Fold outer edges of dough inward to create crust.
5. Bake for 20 minutes in a 400 degree oven.
6. Let cool for 5 minutes. Top with feta cheese.